A lifelong food fanatic & vocational chef with over 20 years’ experience at the highest level. Nick has devoted his life to culinary adventures and strives for perfection.

Nick's career in hospitality began aged 14 scrubbing dishes in a local pub in Rural Somerset. When he left school aged 16 Nick began an apprenticeship with a graphic design firm in Bristol but soon realised sitting in front of a desk wasn't for him. Nick returned to the pub he'd worked at previously and started working on the larder section plating salads and desserts. He went on to complete a modern apprenticeship in professional cookery At Bath University and has been on an upward trajectory since.

Throughout his varied 20 year career Nick has always worked to the very highest standards and immersed himself in a wide range of settings. From 1 to 3 star Michelin at some of the UK’s best restaurants to catering at some of the world’s most prestigious events delivering fine dining on an industrial scale. Catering on film locations, for athletes, movie stars, for the Royal family and to some of the world’s wealthiest individuals within their private residences. 

Nick has lived in 4 different countries and worked and travelled to over a dozen on 3 continents. Trips to India, Israel and the mediterannean have been a big influence on his cooking style and compliment the classical French training. Nick draws on classic French technique and takes inspiration from chefs such as Daniel Humm, Alain Arpège and Yotam Ottelenghi.

Nick has a keen interest in gut health & Nutrition which was sparked whilst working under Michelin starred Chris Horridge at the Bath Priory hotel who was pioneering a "3 dimensional" fine dining concept. As well as creating food that looked and tasted delicious it also encompassed a nutritional element which at the time was quite groundbreaking. Nick has gone on to gain qualifications as a personal trainer and has a sports nutrition dimploma. 

Nick’s culinary knowledge is extensive, stemming from classical French to modern European. Nick also has a great passion for Indian, Japanese, Middle Eastern and Mediterranean cuisine and can turn his hand to anything. He is always striving to learn, keeping up to date with current trends and exploring new cooking techniques.